If you have apples on hand, make this salad ASAP. It has the perfect combination of flavors and textures, and once you taste it, you’ll want to make it again and again.
I originally developed this apple walnut salad recipe as a holiday idea, because sliced apples look so beautiful when added to a pile of greens. It makes an impressive-looking side dish to bring to a party, and tastes amazing all at the same time.
Since the dressing is fast to prepare, it also makes the perfect meal prep idea for your week ahead. Add your favorite protein for a complete meal!
⭐⭐⭐⭐⭐ Featured Review
“This is such a great recipe! Found this when I needed some inspiration and couldn’t figure out what to put together as a side salad for dinner – THIS RECIPE was great even my 3 year old ate it all up! Wouldn’t change a thing.” -Ashley
Apple Walnut Salad Ingredients
- Mixed Greens. I like to use a container of pre-washed Spring mix (or similar) from the store to make assembly a breeze. But any lettuce you have on hand will work.
- Apple. Depending on the number of people you are serving, you may want to slice one or two apples as a topping. Apples are in season from late summer to late fall, so that’s the best time to make this salad.
- Red Onion. This adds the perfect layer of flavor to contrast with the sweet apples and savory crumbled cheese. Shallots or green onions could be used in a pinch, too.
- Walnuts. These crunchy nuts have a buttery texture that is ideal for a salad topping. If you have pecans, instead, they could be a substitute.
- Balsamic Dressing. A simple combination of olive oil, balsamic vinegar, mustard, honey, salt, and pepper creates a flavorful dressing in just minutes.
Top this salad with baked chicken for a complete meal or baked tofu for a vegetarian option.
How to Make Apple and Walnut Salad
Step 1:
Prepare the dressing by adding olive oil, balsamic vinegar, honey, mustard, salt, and black pepper to a small jar or bowl. Stir well to mix the dressing, or secure the lid on the jar and shake well. (I think shaking mixes it best!)
Honey tends to settle to the bottom of the container, so be sure to stir it well until the honey dissolves. Set this aside as you prepare the salad. If you’d like to prepare this dressing in advance for a holiday meal, store it in the fridge with a lid for up to 5 days.
Step 2:
When you’re ready to assemble the salad, arrange the mixed greens in a large serving bowl. Thinly slice the apple and red onion, and place them on top of the greens.
You can use as many apples as you’d like, depending on the number of people you plan on serving. (I only used one medium apple in these photos.)
Step 3:
Sprinkle the walnuts and cheese over the top, then drizzle with the dressing and gently toss it all together.
Serve the extra dressing on the side with a spoon, so your guests can add more dressing to taste, as needed.
Serving & Storage Tips
This salad is best served immediately after you’ve added the apples and dressing. If you need the apples to last longer, try squeezing some lemon juice over them to prevent browning after slicing them. (Or use an apple variety that may not brown as quickly, like Opal apples.)
You may not use all of the dressing at once, but it can be stored in the fridge for up to 5 days. It makes eating salad easier for the rest of the week! The dressing may thicken when chilled, so stir well before serving it again.
Balsamic Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar (see note)
- 2 tablespoons honey
- 1 teaspoon spicy brown mustard
- ¼ teaspoon fine sea salt
Salad
- 6 cups mixed greens
- 1 medium apple , thinly sliced
- ¼ red onion , thinly sliced
- ½ cup raw walnuts , roughly chopped
- ¼ cup feta or blue cheese , crumbled (optional)
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To prepare the balsamic vinaigrette, add the olive oil, vinegar, honey, mustard, and salt to a small bowl. Whisk well, until the dressing looks thicker, then set it aside.
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To assemble the salad, add the mixed greens to a large serving plate and top it with the sliced apples and red onion. Then sprinkle on the walnuts and crumbled cheese, if using.
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Drizzle the dressing over the salad just before serving. You might not use all of the dressing right away, but I like to serve the extra on the side in case guests would like to add more. Leftover dressing can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so run the jar under warm running tap water to thin it out again.
Balsamic Note: I used a relatively cheap balsamic vinegar when testing this recipe. If you buy an aged one that is thicker, almost like a balsamic glaze, you should cut back on the honey, as the vinegar may already be sweet!
Make it Vegan: Omit the cheese and use maple syrup instead of honey.
Make-Ahead Note: You can make the dressing up to 5 days in advance if you’d like to plan ahead for a holiday. Don’t slice the apple and onion until shortly before you plan on serving the salad, for the best flavor and appearance.
Calories: 210kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 190mg | Potassium: 166mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 1mg
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it. I appreciate your feedback!
